Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh.

Autor:	Hossain MS; Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh., Shahiduzzaman M; Regional Spices Research Centre, Bangladesh Agriculture Research Institute, Gazipur 1701, Bangladesh., Rahim MA; Department of Horticulture, Bangladesh Agriculture University, Mymensingh 2202, Bangladesh., Paul M; Department of Microbiology, Noakhali Science & Technology University, Noakhali 3814, Bangladesh., Sarkar R; Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh., Chaity FS; Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh., Uddin MN; Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka, Dhaka 1205, Bangladesh., Rana GMM; Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh., Yeasmin MS; Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh., Kibria A; Aromatic and Medicinal Plant Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh., Islam S; Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2023 Jan 13; Vol. 17, pp. 100577. Date of Electronic Publication: 2023 Jan 13 (Print Publication: 2023).
DOI:	10.1016/j.fochx.2023.100577
Abstrakt:	Studies are being carried out on achieving the maximum quality of garlic through various approaches. In Bangladesh, new garlic varieties (BARI 1-4, BAU-1, BAU-2, BAU-5) have been recently developed by artificial selection to enhance their quality. The present study aimed to evaluate their potency in terms of bioactive properties and organosulfur compounds content using different bioassay and GC-MS techniques while comparing them with other accessible varieties (Chinese, Indian, Local). The new variety, BARI-3 showed the highest antioxidant activity and total phenolic content. It was also found with the highest level of a potent blood pressure-lowering agent, 2-vinyl-4H-1,3-dithiine (78.15 %), which is never reported in any garlic at this percentage. However, the local variety exhibited greater inhibitory properties against the tested organisms including multidrug-resistant pathogens compared to other varieties. This study primarily shows the potential of these two kinds of garlic for their further utilization and development. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2023 The Author(s).)
Databáze:	MEDLINE
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